Carrot- and potato soup

Carrot- and potato soup
Serves 4

 
1 leek
4 white potatoes
2 white carrots
2 stalks of celery
1 liter water
2 chicken bouillon cubes
100 ml of cooking cream or crème fraiche
Pinch of ground nutmeg
Salt & pepper to taste

  • Cut the root off the leek. Cut it lengthwise through about half.
  • Rinse the leek, the cut will make it easier to rinse out all the sand and dirt
  • Slice leek about 2 cm (1 in) pieces, discard the dark green upper part.
  • Peel potatoes and carrots.
  • Cut carrots, potatoes and celery into pieces, about 2 x 2 cm (1×1 inch)
  • Bring water to a boil and dissolve bouillon cubes in the boiling water.
  • Add potatoes, carrots, celery and leeks.
  • Bring back to boil, and reduce heat to simmer.
  • Under lid simmer soup for 15 minutes.
  • Take the sauce pan off heat and add cooking cream.
  • Mix soup smooth with an immersion mixer.
  • Season with salt and pepper and a pinch of ground nutmeg

Pour soup into bowls and sprinkle some nutmeg on top of each bowl.
Serve with some tasty bread!

Bon Appetite!

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